Canning Corn(Cream Style)

* Exported from MasterCook *

CANNING CORN (CREAM STYLE)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Canning

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

Quantity: An average of 20 pounds (in husks) of weet
corn is needed per canner load of 9 pints. A bushel
weighs 35 pounds and yields 12 to 20 pints--an average
of 2-1/4 pounds per pint.

Quality: Select ears containing slightly immature
kernels, or of ideal quality for eating fresh.

Procedure: Husk corn, remove silk, and wash ears.
Blanch ears 4 minutes in boiling water. Cut corn from
cob at about the center of kernel. Scrape remaining
corn from cobs with a table knife.

Hot pack--To each quart of corn and scrapings, add two
cups of boiling water. Heat to boiling. Add 1/2
teaspoon salt to each jar, if desired. Fill pint jar
with hot corn mixture, leaving 1-inch headspace.
Adjust lids and process according to the
recommendations in Table 1 or Table 2 depending on
method of canning used.

Table 1. Recommended process time for Cream Style Corn
in a dial-gauge pressure canner.

Style of pack: Hot. Jar Size: Pints.
Process Time: 85 minutes.
Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11
lb.
2,001 - 4,000 ft: 12
lb.
4,001 - 6,000 ft: 13
lb.
6,001 - 8,000 ft: 14
lb.

Table 2. Recommended process time for Cream Style Corn
in a weighted-gauge pressure canner.

Style of Pack: Hot, Raw. Jar Size: Pints.
Process Time: 85 minutes for Hot, 95 minutes for Raw.
Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10
lb.
Above 1,000 ft: 15
lb.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
(rev. 1994) * Meal-Master format courtesy of Karen
Mintzias



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